Tasty Zucchini Loaf (Printable Version)
This easy zucchini loaf delivers soft, flavorful slices every time. Packed with shredded zucchini, nuts, and warm cinnamon. Great for breakfast or snacking!
# Ingredients:
01 -
1 tablespoon of vanilla.
02 -
Three big eggs.
03 -
1 and ½ cups of granulated white sugar.
04 -
¾ cup of simple vegetable oil.
05 -
A pair of small zucchinis, shredded (makes 2 cups).
06 -
One tablespoon of cinnamon spice.
07 -
Two full cups of plain flour.
08 -
One teaspoon of plain salt.
09 -
Chopped nuts—1 ½ cups of pecans or walnuts.
10 -
Two teaspoons of baking soda powder.
# Steps:
01 -
Set the oven to 350˚F and heat it up. Line two 8x4 pans with parchment or grease them well.
02 -
In a medium bowl, toss together the flour, salt, cinnamon, baking soda, and sugar using a whisk.
03 -
In a large bowl, beat the eggs first. Then put in zucchini, oil, and vanilla. Stir everything to blend well.
04 -
Gently fold the dry mixture and nuts into the wet zucchini mix. Don't overdo it.
05 -
Split the mixture evenly into the pans and bake for 50-60 minutes. A toothpick should come out clean.
06 -
Let them sit in the pans for just 5 minutes. Then take the loaves out and cool them fully on a wire rack.
# Notes:
01 -
Use 8x4 pans instead of 9x5 ones for the best loaf texture.
02 -
Don't drain the zucchini—this keeps the bread moist and perfect.
03 -
Peeling isn't needed unless you're using oversized zucchini.
04 -
Wrap it up tightly, and it stays good frozen for a year.